Best of Bish: Holiday punch gets any party off to a good start

"It is called punch because it has a kick, alcoholic, that is," so noted Jim Hillibish when he wrote about his holiday punch in late November 2012.

Hillibish, of course, often discussed the history of food and beverages about which he wrote. In this case, he explained punch was king in the early 17th century in India, but nowhere else. He said punch bowls ringed with glasses dominated dinner tables then.

"The drink was popular among hosts seeking a break from the usual cocktails," Hillibish added. Another advantage, he said, was "punch feeds a crowd more cheaply than straight liquors."

However, when punch became a staple in England, the drink spread like wildfire throughout Europe, including Germany where "fire" became literal. "Its Fire Punch Bowl is red wine and flaming rum poured over sugar," he said.

This month, we're spotlighting Bish recipe for a punch that has a fruity, fizzy flair.

CHAMPAGNE PUNCH

Makes 20 6-ounce servings.

Ingredients:

24 ounces frozen lemonade concentrate, undiluted

24 ounces pineapple juice concentrate, undiluted

6 cups soda water

Ice cubes or ice ring

25.4 ounce bottle champagne, chilled

2 33.8 ounce bottles of ginger ale, chilled

28 ounces tonic water, chilled

Directions:

Combine first three ingredients, stir and chill. Just before serving, place ice in the bowl and add remaining ingredients.

Reach Denise at 330-580-8321 or denise.sautters@cantonrep.com; On Twitter: dsauttersREP